Char-grilled polenta cakes with corn salsa

Ingredients

Polenta cakes

• Cooking oil spray
• 1 litre (4 cups) water
• 1 teaspoon salt
• 1 cup polenta
• 2 tablespoons wholegrain mustard

Corn salsa

• 2 trimmed corn cobs
• 1 medium red capsicum, chopped finely
• 1 medium red onion, chopped finely
• 1 Lebanese cucumber, seeded, chopped finely
• ¼ cup coarsely chopped fresh flat-leaf parsley
• 1 teaspoon finely grated lemon rind
• 1/3 cup (80ml) lime juice
• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 1 tablespoon sweet chilli sauce

Baby rocket, to serve

Method

Lightly spray a 23cm-square slab cake pan with cooking oil spray.

Bring the water and salt to a boil in a large saucepan. Stir in polenta; cook, stirring, for about 10 minutes or until polenta thickens. Stir in mustard until combined; spread polenta into pan. Cover; refrigerate about 30 minutes or until firm.

Meanwhile, combine all ingredients to make corn salsa.

Turn polenta onto board; cut into six rectangles. Heat large lightly-oiled frying pan; cook polenta, in batches, until browned both sides. Serve polenta cakes with corn salsa. Top with baby rocket if desired.